INGREDIENTS
1 beef tongue
15 ml (1 tablespoon) brown sugar
4 black peppercorns
3 cloves
RAISIN SAUCE
125 ml (½ cup) brown sugar
5 ml (1 teaspoon) mustard powder
15 ml (1 tablespoon) cake flour
30 ml (2 tablespoons) white vinegar
375 ml (1½ cups) water
125 ml (½ cup) raisins
Method
Place the tongue in a large saucepan and cover with water.
Add the brown sugar, pepper and cloves.
Cover with the lid and let it simmer over low heat for 2 hours.
Remove the tongue and let it cool somewhat.
Peel the outer layer of skin off the tongue.
Cut the tongue into thin slices and arrange the meat in an ovenproof dish.
RAISIN SAUCE
Put the sugar, mustard powder and cake flour in a saucepan and stir well.
Use a whisk and add the water slowly to the contents of the saucepan so that it mixes evenly and does not form lumps.
Also add the vinegar.
Heat slowly and stir now and then until the mixture starts boiling.
Add the raisins and boil until the sauce thickens.
Pour the sauce over the slices of tongue and place the dish in a preheated oven (160°C) until thoroughly heated, and serve.